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Low Carb Chicken Enchilada Roll Ups

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These Low-Carb Chicken Enchilada Roll Ups are made with zucchini in place of tortillas! Delicious, and perfect for Keto, gluten-free or low-carb diets.

These Low-Carb Chicken Enchilada Roll Ups are made with zucchini in place of tortillas! Delicious, and perfect for Keto, gluten-free or low-carb diets.Low Carb Chicken Enchilada Roll Ups

Who says eating low-carb is boring! These rolls are inspired by my Zucchini Rollatini (one of my favorite low-carb dishes!) only with a Mexican spin!

These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.

These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.

We love zucchini all year, but with summer coming to an end soon I am trying to cook it as much as possible. These turned out fabulous, my homemade enchilada sauce is a must for the best flavor!

You can use leftover rotisserie chicken, or make it yourself in the slow cooker by covering the chicken breasts with just enough water or broth, then cooking high 4 hours. After that shred the meat with two forks and proceed with the directions.

Tips:

  • To cut the zucchini thin I recommend using a mandolin. This is the one I have (affil link).
  • I grill the zucchini strips on a grill or grill pan before rolling to prevent them from getting to soggy, and it also makes it easy to roll.

How To Make Low-Carb Chicken Enchiladas

These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.

More Zucchini Recipes You May Enjoy:

Low-Carb Zucchini Enchilada Roll Ups

4.81 from 31 votes
5
Cals:225
Protein:22
Carbs:19.5
Fat:8
These Zucchini Chicken Enchilada Roll Ups are filled seasoned shredded chicken, topped with enchilada sauce and cheese. Delicious, and perfect for Keto, gluten-free or low-carb diets.
Course: Dinner
Cuisine: American, Mexican
These Low-Carb Chicken Enchilada Roll Ups are made with zucchini in place of tortillas! Delicious, and perfect for Keto, gluten-free or low-carb diets.
Prep: 5 mins
Cook: 40 mins
Total: 35 mins
Yield: 4 servings
Serving Size: 3 roll ups

Ingredients

  • 1 3/4 cups homemade enchilada sauce
  • 2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste
  • 1 tsp olive oil
  • 8 ounces cooked shredded chicken breast, from rotisserie chicken
  • 1/2 cup minced onion
  • 2 large clove garlic, minced
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp chipotle chili powder
  • 3/4 cup shredded Mexican cheese blend
  • sour cream, optional

Instructions

  • Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
  • Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
  • Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
  • Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
  • Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
  • Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
  • Bake 20 minutes, or until the cheese is hot and melted.
  • Drizzle with sour cream, if desired and garnish with cilantro.

Last Step:

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Nutrition

Serving: 3 roll ups, Calories: 225 kcal, Carbohydrates: 19.5 g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 46.5 mg, Sodium: 947.5 mg, Fiber: 5 g, Sugar: 7.5 g

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70 comments on “Low Carb Chicken Enchilada Roll Ups”

  1. Avatar photo
    Cynthia Pastula

    Made this for Cinco de Mayo and my husband & I loved it! It took a k=little longer to prep than I planned, but worth the rate. I followed the recipe as written. Will DEFINITELY make again!

  2. I had green Chile enchilada sauce on hand, so that is what I used but it was still absolutely delicious!! Can’t wait for my fiancé to get off his long shift and come home to these!

  3. Made this as a lasagna with the noodles slightly thicker. I still grilled them and it added a really nice flavor. Since I am on weight watchers, I added corn, black beans and a can of green chilies to the mixture. Was absolutely fantastic! Thank you!

  4. Tonight I made the Chicken Zucchini enchilada roll ups! Came out so delish!! I skipped the sour cream, otherwise followed exactly and it came out fantastic!!  Thank you’n

  5. I made this exact version and changed it up with tortillas when I ran out of zucchini.   This zucchini roll ups were delicious!  Way better tasting than the tortilla version.  Hubby said the exact same thing.  So easy to make and so delicious.  Will be making this recipe over and over again!   Yummmm!

  6. Can you bake the zucchini if you don’t have a grill pan? What would you recommend for baking time/temp?

    Thanks!
    Rachel

  7.  My husband and I love this recipe! Next time however, I will add either black beans or pinto beans to bulk up the fiber. There is plenty of sauce to handle a can of beans. Thank you for this recipe, as we loved it! 

  8. Loved the flavor.s…. such a great dish! Enchilada sauce was delicious too….definitely on my repeat list 🙂 My zucchini was too thin so I doubled up and it worked great…. took a little longer, I cooked chicken thighs, but after that it was easy, and inexpensive to make!